Skirt Steak with Corn and Red Pepper
Red bell pepper gets used two tasty ways; as a vegetable in the corn sauté and as a pureed sauce for the plate.


2 pounds grass fed skirt steak, trimmed (can also use sirloin tip or round steak)1 cup sake (optional; white wine)
¼ cup chopped green onion
1 Tablespoon brown sugar
2 Tablespoon red miso (soybean paste)
2 Tablespoon rice wine vinegar
¼ teaspoon freshly ground black pepper
2 garlic clove, minced
4 red bell peppers, divided
2 cup water
1 cup chopped green onions, divided
¼ cup olive oil, divided
1 teaspoon kosher salt, divided
4 cups fresh corn kernels (4-5 ears)
1 teaspoon black pepper
Fresh thyme leaves
Freshly ground Salt

Combine the first 7 ingredients in a food processor; process 1 minute or until the green onions are finely chopped. Transfer the sake mixture to a large zip-top plastic bag. Add skirt steak to bag; seal. Marinate in refrigerator at least 2 hours and up to 8 hours, turning occasionally.

Prior to cooking, allow the steak to come to room temperature.
Cut 2 red bell peppers into 1 inch pieces, place in saucepan with 2 cups water, ½ cup green onions and ½ teaspoon salt. Bring to a boil. Cook over medium heat 10 minutes or until tender. Drain and transfer to a food processor; process until smooth to make a purée. Stir in 2 T. olive oil.

Prepare grill for medium-high heat; oil grate.

Brush corn with melted butter and olive oil. Grill corn, turning occasionally, until lightly browned all over, about 4 minutes. When cool, cut kernels from the cobs and set aside.

Slice remaining red bell peppers. Heat a large cast-iron skillet over high heat. Add 2 T. olive oil; swirl. Add sliced red pepper and remaining ½ cup green onions. Cook 10 minutes or until red peppers are wilted, add corn, stirring occasionally until well heated. Stir in black pepper and ½ t. salt. Turn off heat, cover to keep warm.

Remove the skirt steak from the bag, discarding the marinade.

Pat steak dry with paper towels. Grill over a medium-high heat until medium-rare, approximately 4 minutes per side. Note, this cut usually has an irregular thickness, so the thinner portions will cook quickly. Either be prepared to remove those pieces when done, or put the thinner pieces on the grill a couple of minutes after the thicker pieces. An instant thermometer is a great help. Remove the meat when the internal temperature
reaches 125℉.

Transfer to a cutting board and let steak rest for 5-10 minutes. Cut steak diagonally across the grain into thin slices. Place sliced steak in the middle of a plate, top with corn mixture and finish with a dollop of the red pepper purée. Sprinkle with thyme.

Serves 8

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